Hearty Winter Stew Recipes

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HEARTY WINTER STEW



Hearty Winter Stew image

A surprisingly delicious stew made with simple winter vegetables and seasoned with a half-dozen herbs.

Provided by stronglive1

Categories     100+ Everyday Cooking Recipes     Vegetarian     Soups and Stews     Stew

Time 40m

Yield 6

Number Of Ingredients 17

3 cups water
1 (16 ounce) can cannellini beans, drained and rinsed
5 medium carrots, peeled and sliced
5 cloves garlic, sliced
2 stalks scallions, minced
1 cup quick-cooking barley
1 pinch dried dill weed, or to taste
1 pinch dried marjoram, or to taste
1 pinch ground thyme, or to taste
1 pinch celery salt, or to taste
1 pinch dried savory, or to taste
1 pinch dried rosemary, or to taste
dried carrot greens to taste
salt to taste
1 (10 ounce) package frozen Brussels sprouts
4 leaves collard greens - rinsed, trimmed, and chopped
1 tablespoon pine nuts

Steps:

  • Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
  • Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
  • Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 44.8 g, Fat 2.2 g, Fiber 12.8 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 263.8 mg, Sugar 3 g

HEARTY WINTER BEEF STEW



Hearty Winter Beef Stew image

Make and share this Hearty Winter Beef Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour
salt
ground pepper
5 tablespoons olive oil
3 lbs boneless chuck roast, cut into 1 1/2 inch cubes
2 large yellow onions, sliced
1/4 cup red wine vinegar
2 carrots, peeled and thinly sliced
4 garlic cloves, minced
1 1/2 cups beef broth
1 cup dry red wine
1/4 cup tomato paste
1/4 teaspoon dried thyme
10 sun-dried tomatoes, soaked in water to cover for 20 minutes, drained, and quartered
3 parsnips, peeled and cut into 3/4-inch chunks
1 lb small boiling potato, cut into 1/4-inch chunks
10 ounces frozen pearl onions, thawed and drained
2 tablespoons chopped fresh parsley

Steps:

  • Combine the flour, salt, and pepper in a large bowl.
  • In a large, deep nonstick frying pan over med-high heat, warm 3 tablespoons of the olive oil.
  • Dust the beef with the flour, shaking off any excess.
  • Add the beef to the pan in batches and brown evenly on all sides, 5-7 minutes.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Add the remaining 2 tablespoons oil to the pan over med-high heat.
  • Add the onions and saute until softened, about 5 minutes.
  • Add the vinegar and continue sauteing until caramelized, about 15 minutes.
  • Add the carrots and saute until nearly tender, about 3 minutes.
  • Add the garlic and saute for 1 minute more.
  • Add the broth, wine, tomato paste, thyme, and sun-dried tomatoes.
  • Increase the heat and bring to a boil.
  • Return the beef to the pan, decrease the heat to low, cover, and simmer, stirring occasionally, until the meat is almost tender, about 1 1/2 hours.
  • Add the parsnips and potatoes, cover, and continue to simmer until both the vegetables and the meat are tender, about 15 minutes longer.
  • Add the pearl onions and cook until tender, about 5 minutes longer.
  • Adjust the seasonings.
  • If the sauce is too thin, increase the heat and reduce for a few minutes.
  • Spoon the stew into a large serving bowl or platter; garnish with the parsley and serve.

Nutrition Facts : Calories 469.6, Fat 19.2, SaturatedFat 5.9, Cholesterol 112.3, Sodium 443, Carbohydrate 30.2, Fiber 3.6, Sugar 6.3, Protein 40

HEARTY WINTER STEW



Hearty Winter Stew image

Hearty winter stew is slow-cooked on the stove but I think it will also work in a crockpot on low increasing the cooking time to at least 8-10 hours. This hearty soup is delicious is hearty whole wheat bread or popovers. Recipe source: Bon Appetit (October 1987)

Provided by ellie_

Categories     Stew

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 (2 1/2 lb) chicken
1 (2 lb) beef chuck with bone
1 lb beef bones with marrow
5 quarts water
4 potatoes, peeled and diced
4 onions, diced
4 carrots, peeled and diced
2 stalks celery, diced
1 turnip, diced
1/2 head cabbage, shredded
1 cup lima beans (I use frozen)
1 cup corn kernel (I use frozen thawed)
2 cups canned chopped tomatoes
salt
cayenne pepper
hot pepper sauce
chopped fresh cilantro or parsley, garnish

Steps:

  • Place chicken, beef and bones in a 12-quart pot, adding enough water to cover and bring to a boil.
  • Reduce heat, cover and simmer until meat is tender (2 1/2- 3 hours).
  • Remove chicken and beef. Let cool and cut meat and chicken off bones, discarding skin and bones.
  • Strain stock. (can be prepared one day ahead to this point), cover and refrigerate in two containers (beef and chicken in one and stock in another. Degrease stock before continuing).
  • Degrease stock and bring to a boil in dutch oven.
  • Cut chicken and beef into small (1/2 inch) pieces and add to stock.
  • Add vegetables (potatoes- tomatoes) to pan.
  • Reduce heat, simmer stirring occassionally for 6-7 hours (or turn into a crockpot on low for 8-10 hours).
  • Season with salt, pepper, and pepper sauce.
  • Garnish with cilantro or parsley, if desired.

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